INGREDIENTS
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1 14 ounce canned sweetened condensed milk
- 4 large egg yolks
- egg yolks
- 1/4 cup lemon juice
- 1/4 cup 4 cup lime juice
- 2 cups heavy cream
INSTRUCTIONS
STEP 1
Preheat oven to 350°F. Dough: Roughly crumble the crackers. Combine crushed crackers, butter, and sugar in a medium bowl. Mix until the mixture is well combined and the crumbs come together when pressed with your fingers. Press the crust mixture into the bottom and sides of a 9-inch pie pan.Freeze crust for 10 minutes. Bake the cake on the middle rack of the oven for 20 to 25 minutes or until golden brown. Allow the cake to cool slightly, about 10 minutes.
STEP2
Filling: Mix sweetened condensed milk, egg yolks, lemon juice and lime juice until smooth. Pour the filling onto the cooked base. Place the pie back in the oven and bake until the center of the filling is set, about 15 minutes. Let the cake cool on a rack at room temperature for 1 hour, then place in the refrigerator to cool for at least 2 hours or overnight. Just before serving, decorate the cake with whipped cream and citrus fruit slices.
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